Did you eat avocados when you were young? Do you remember when you first tried an avocado? I can't remember the exact time I saw my first avocado in the grocery store, but I'm pretty sure it was when I was an angsty teen, which probably means I passed right by them not even noticing, making a b-line for the junk food aisle.
The first time I had guacamole was in College, I remember that clearly. How could I not? The fact that I can't remember avocados, though, could be because I grew up in a small town in Southern Ontario where spending a Friday evening at Boston Pizza was the highlight. Or it could be because I am from an era where the internet did not exist, kale was a foreign concept, and the term organic was solely used to describe molecules, in other words, ages ago. Just wait until I try to explain that one to Sebastian. "Sebastian, when I was young we didn't have cell phones or the internet. Not even a computer. When I had an assignment or a paper due, I would use something called an Encyclopedia. Guacamole and chips. Forget about it. We were all like - pass me the Ruffles and onion dip."
Seriously, though, I am soooo happy that avocados now exist in my life. They are affordable and easily accessible. They are a unique, nutrient-dense, plant-based food that provides a good source of fiber and folate and contain naturally good monounsaturated fats. I could go on for hours about the many reasons why I love avocados, which is why I was so excited when the Hass avocado board reached out to collaborate on this post. I was like YES - where do I sign?
Being a dietitian, a previous pediatric dietitian, and now a mama, I fully understand the importance of providing a high fat, nutrient dense, and low sugar diet for Sebastian. Up until he was 6 months old, I was certain that he was getting everything he needed from my breastmilk (with the exclusion if Vitamin D). Also because I was eating an avocado a day!!! But then when he turned 6 months and I started him on solid foods, I was less sure. In the early stages, one of the first foods I offered was avocado, because of it's soft and smooth texture - which is perfect for creamy, lumpy, pureed or mashed foods. The avocado's soft, neutrally flavored and nutrient-rich properties make it a desirable first food, and the fact that it is one of the best complementary and/or transitional foods available is a bonus. Plus, avocados are higher in key developmental nutrients than other fruits. This gave me that extra reassurance that I needed to know that I was doing him good. So my goal of serving him as much avocado as I could was well justified. Funny story, this almost backfired in my face when there was a stretch of 3 weeks where all he would eat was avocado. Anyways, to this day, they are still one of his favorite foods - high fives!
When offering Sebastian avocado, I used to chop it up into small pieces or turn it into guacamole. Now that his flavor and texture profile have expanded, I like to serve it as a side or topping to other dishes. Right now, his favorite foods are breakfast foods - pancakes, scrambled eggs, huevos rancheros, breakfast tacos etc. What he is especially into are these savory corn and cheddar waffles. They are fun and kid-friendly, but I also really like eating them myself, so it's a win-win for all of us. I usually make a large batch and then store them in the fridge and reheat over the course of a few days.
* This post was created in partnership with the Hass Avocado Board. Thank you for supporting the brands that keep the Flourishing Foodie delicious. All thoughts and opinions expressed here are my own. If you're looking for some more fun and kid-friendly avocado recipes, be sure to check out the following link.
SAVORY CORN AND CHEDDAR WAFFLES WITH AVOCADO
recipe adapted from
makes 4 waffles
prep time: 10 minutes
cooking time: 40 minutes
1 cob or 1 cup corn
1 cup all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 tsp pepper
1/2 tsp red chili flakes
1 large egg
1 cup milk
4 tbsp butter, melted
1 cup sharp cheddar, shredded
1 avocado, sliced
1 cup cherry tomatoes, halved
1 green onion, sliced
Soak the cob of corn (in the husk) for 30 minutes in cold water.
Heat the grill to 450ºF. Place the corn directly on the grill and cook for 30 minutes, rotating every 10 minutes, until the corn is easily pierced with a fork and is slightly charred.
Remove the corn from the grill. Once cool, remove the husk and slice off the kernels with a sharp knife. Set to the side. Alternatively, you can lightly fry some canned or frozen corn until slightly brown.
Heat a waffle maker as per manufacturers instructions.
In a large bowl, combine the flour, baking soda, salt, pepper, and chili flakes.
In another bowl, slightly beat the egg with a wire whisk. Add the milk and butter and combine. Stir in the cheese. Add the wet ingredients to the dry and combine. Stir in 1/2 cup of cooked corn. Cook the waffles to your desired level of doneness.
Top with desired toppings. Serve warm.